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#sunday #funday #charity #miami #florida #nevergiveup #neverquit #volunteer #sponsor #hollywood #beach #florida #nutsaboutflorida #barnardnut end prostate cancer

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#sunday #funday #charity prostate cancer #miami #florida #volunteer #sponsor #nutsaboutflorida

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Pesto Cordova

For all you Paleo enthusiasts out there, here's a delicious and healthy dish! Brought to you by Barnard Nut Company featuring Nuts About Florida Pine Nuts. Order online at www.amazon.com/shops/barnardnut

*Kale Pesto Recipe also goes well with any of your favorite protein sources (Meats, Poultry, & Fish) 

Ingredients (Serves 2 people) 

- 2 Boneless Skinless Cordova Filets

- 1/3 of a cup of Nuts About Florida Pine Nuts

- 5 garlic cloves

- 1/4 lemon 

- Fine Sea Salt (to taste)

- Ground Black Pepper (to taste) 

- Extra Virgin Olive Oil (to taste) 

- 1 cup of firmly packed chopped Kale

Instructions for Pesto Cordova

- Preheat oven to 425 Fahrenheit degrees

- Rub a stick of butter on a baking pan (space for 2 Cordova fish) 

- Season both sides of Cordova fish with salt, black pepper, and garlic powder (to taste). Place on top of baking pan. 

- When oven is done preheating, place the pan into the oven for 10-12 minutes (depending on the size of filets) 

- Insert chopped Kale into food processor until finely chopped

- Drizzle olive oil into food processor to mix with Kale. Make it pulse to mix the ingredients and get it to desired consistency

- Insert chopped garlic cloves into food processor along with fine sea salt, black pepper, and Nuts About Florida Pine Nuts. Squeeze lemon into mixture. Continue mixing until everything is finely chopped and gets to desired consistency. 

- When fish is done cooking, take it out of the oven. Place your fish on a plate. With a spoon, rub the Kale pesto on top of the fish or use as a side sauce. 

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Delicious and Fresh.

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HOT (or not) ASIAN SESAME CHICKEN

*Recipe also goes well with shrimp, pork, and/or beef

INGREDIENTS: - 4 chicken breasts - Pam non-stick cooking spray - 1/2 cup of honey - 1/2 cup of soy sauce - 1 cup of water - 2 tablespoons of cornstarch - 1/2 teaspoon of ground ginger - (optional) 1 teaspoon of ground pepper flakes (or less, depending on taste preference) - 1 tablespoon of sesame seeds - (optional) 1 tablespoon of peanut oil - 1 teaspoon of sesame oil - chopped scallions (to taste)

INSTRUCTIONS: - preheat oven to 350° - spray saucepan with Pam nonstick cooking spray - place 4 skinless/boneless, defrosted chicken breasts in pan - place in oven for 20-25 minutes (or until no longer pink) - once cooked, chop chicken into chunks or slice into strips - in a mixing bowl, mix:    > honey    > soy sauce    > water    > cornstarch    > ground ginger    > red pepper flakes (optional)    > sesame seeds    > peanut oil (optional) - whisk until thoroughly blended - mix chicken and sauce in a saucepan with the stove on medium high - add sesame oil - add chopped scallions (to taste) - cook until sauce reaches preferred thickness    > (if sauce gets too thick, just add water)

*Serve over a bed of rice, steamed veggies, both, or simply enjoy it on its own!

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Enjoy delicious products distributed by Barnard Nut Company. A local family company providing energy and nutrition for the local community.